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Lautering () is the beer brewing process that separates the mash into clear liquid wort and residual grain. Lautering usually consists of three steps: mashout, recirculation, and sparging.




Mashout


Mashout is the term for raising the temperature of the mash to 77 °C (170 °F). This stops the enzymatic conversion of starches to fermentable sugars, and makes the mash and wort more fluid. Mashout is considered especially necessary if there is less than 3 liters of water per kilogram of grain (3 pints of water per pound of grain), or if the grain is more than 25% wheat or oats. The mashout step can be done by using external heat, or by adding hot water.




Recirculation


Recirculation consists of drawing off wort from the bottom of the mash, and adding it to the top. Lauter tuns typically have slotted bottoms to assist in the filtration process. The mash itself functions much as a sand filter to capture mash debris and proteins. This step is monitored by use of a turbidimeter to measure solids in the wort liquid by their opacity.




Sparging


Sparging is trickling water through the grain to extract sugars. This is a delicate step, as the wrong temperature or pH will extract tannins from the chaff (grain husks) as well, resulting in a bitter brew. Typically, 1.5 times more water is used for sparging than was for mashing. Sparging is typically conducted in a lauter tun.
English sparging (or batch sparging) drains the wort completely from the mash, after which more water is added, held for a while at 76 °C (169 °F) and then drained again. The second draining can be used in making a lighter-bodied low-alcohol beer known as small beer, or can be added to the first draining. Some homebrewers use English sparging, except that the second batch of water is only held long enough for the grain bed to settle, after which recirculation and draining occurs.
Fly sparging (or German sparging), which is used by commercial breweries and many homebrewers, uses continuous process sparging. When the wort reaches a desired level (typically about 25 mm or 1 inch) above the grainbed, water is added at the same slow rate that wort is being drained. The wort gradually becomes weaker and weaker, and at a certain point, they stop adding water. This results in greater yields.




Lauter tun



A lauter tun is the traditional vessel used for separation of the extracted wort.
While the basic principle of its operation has remained the same since its first use, technological advances have led to better designed lauter tuns capable of quicker and more complete extraction of the sugars from the grain.
The false bottom in a lauter tun has thin (0.7 to 1.1 mm or 0.028 to 0.043 in) slits to hold back the solids and allow liquids to pass through. The solids, not the false bottom, form a filtration medium and hold back small solids, allowing the otherwise cloudy mash to run out of the lauter tun as a clear liquid. The false bottom of today's lauter tun is made of wedge wire, which can provide a free-flow surface of up to 12% of the bottom of the tun.
The run-off tubes should be evenly distributed across the bottom, with one tube servicing about 1 m2 (11 sq ft) of area. Typically, these tubes have a wide, shallow cone around them to prevent compaction of the grain directly above the outlet. In the past, the run-off tubes flowed through swan-neck valves into a wort collection grant. While visually appealing, this system led to a lot of oxygen uptake. Such a system has mostly been replaced either by a central wort-collection vessel or the arrangement of outlet ports into concentric zones, with each zone having a ring-shaped collection pipe. Brewhouses in plain public view, particularly those in brewpubs, often maintain the swan-neck valves and grant for their visual effect.
A good quality lauter tun has rotating rake arms with a central drive unit. Depending on the size of the lauter tun, there can be between two and six rake arms. Cutting blades hang from these arms. The blade is usually wavy and has a plough-like foot. Each blade has its own path around the tun and the whole rake assembly can be raised and lowered. Attached to each of these arms is a flap which can be raised and lowered for pushing the spent grains out of the tun. The brewer, or better yet an automated system, can raise and lower the rake arms depending on the turbidity (cloudiness) of the run-off, and the tightness of the grain bed, as measured by the pressure difference between the top and bottom of the grain bed.
There must be a system for introducing sparge water into the lauter tun. Most systems have a ring of spray heads that ensure an even and gentle introduction of the sparge water. The watering system should not beat down on the grain bed and form a channel.
Large breweries have self-closing inlets on the bottom of the tun through which the mash is transferred to the lauter tun, and one outlet, also on the bottom of the tun, into which the spent grains fall after lautering is complete. Craft breweries often have manways on the side of the mash tun for spent grain removal, which then must be helped along to a large extent by the brewer.
Some small breweries use a combination mash/lauter tun, in which the rake system cannot be implemented because the mixing mechanism for mashing is of higher importance. The stirring blades can be used as an ersatz rake, but typically they cannot be moved up and down, and would disturb the bed too much were they used deep in the grain bed.




References

Kata Kunci Pencarian:

• Lautering
• Brewing
• Barbican (drink)
• Brewery
• Mashing
• Sahti
• Wort
• Sparging
• Malt
• Beer

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Daftar Isi

• Lautering - Wikipedia
• What Is Lautering? Beginner Brewer’s Guide To Do It Properly
• Lautering and Sparging - Craft Beer & Brewing
• What Is Lautering? A Detailed Study of Separating the Grains
• Lautering 101 - Brew Your Own
• Lautering Explained | 2025
• What is Lautering: Everything You Need to Know - Beertannica
• How to Lauter for the Highest Extract Efficiency - MoreBeer
• Lautering 101 - Brew Your Own
• What Is the Difference Between Lauter and Sparge?

Lautering - Wikipedia

Lautering (/ ˈ l aʊ t ər ɪ ŋ /) [1] is the beer brewing process that separates the mash into clear liquid wort and residual grain. Lautering usually consists of three steps: mashout, recirculation, and sparging.

What Is Lautering? Beginner Brewer’s Guide To Do It Properly

Lautering is the process of separating wort with extracted fermentable sugar in it from the grain used in mashing, the first stage in the brewing process. It includes the mashout, recirculating & sparging of the wort.

Lautering and Sparging - Craft Beer & Brewing

Feb 9, 2016 · Lautering refers to the process of separating sweet wort from the grain bed. In commercial breweries, the mash is frequently pumped from the mash tun to a dedicated lauter tun, freeing the mash tun for a new brew.

What Is Lautering? A Detailed Study of Separating the Grains

Sep 23, 2022 · Lautering is the process of separating the usable wort and grain bed from the grain mash with a three-step process — namely, the mashout, recirculation, and sparging. There are lautering kits available in the market, including two to three large-sized vessels.

Lautering 101 - Brew Your Own

There is more to lautering than just rinsing grains with water. You need to consider the design of the mash and lauter system, grain crush, temperature, sparge volume, lauter flow, pH, and more. Take a closer look at ways to maximize the efficiency of your lauter.

Lautering Explained | 2025

Mar 22, 2023 · What is Lautering? Lautering is the process of separating the wort from the spent grains, which is the liquid that contains the sugars extracted from the grains during the mash process; this liquid will later be fermented to create beer.

What is Lautering: Everything You Need to Know - Beertannica

Lautering is a vital stage of the brewing process and allows passionate brewers to effectively separate the residual grain from the mash, resulting in clear liquid wort. Lautering will allow you to achieve high levels of consistency from batch to batch and remove harsh flavors from your brew.

How to Lauter for the Highest Extract Efficiency - MoreBeer

Jul 25, 2012 · Lautering is a simple process of regulating temperature and pH, recirculating to clarify the runoff, and monitoring the runoff from the tun to the brew kettle to avoid compaction of the grains and stuck sparges.

Lautering 101 - Brew Your Own

At its core, lautering is a three-step process at the end of a brewer’s mash, which separates out the sugary wort from the spent (used) grains. The word originates in the German language and represents a clearing or purification process.

What Is the Difference Between Lauter and Sparge?

Feb 17, 2024 · Understanding the distinction between lautering and sparging is vital for achieving optimal efficiency and quality in the brewing process. Lautering sets the foundation for a successful separation of sweet wort, while sparging rinses the filter bed to extract the sugars needed for brewing.